Salmon Cakes

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This recipe is from Cook's Companion. Very versatile recipe, you can change or add the herbs/spices that you like!

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Ingredients [?]

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  • add   2 tablespoons hoisin sauce
  • add   12 ounces salmon fillets
  • add   3 tablespoons olive oil
  • add   salt and pepper
  • add   2 tablespoons cilantro
  • add   2 russet potatoes or yukon gold potatoes
  • add   flour
  • add   4 tablespoons breadcrumbs


  1. Parboil potatoes in salted water for 15 minutes.
  2. Meanwhile, combine salmon, hoisin, cilantro, salt and pepper in a large bowl.
  3. Drain potatoes, cool and peel them.
  4. Shred potatoes into strips using the coarse side of a grater.
  5. Add potato and breadcrumbs to salmon mixture and mix gently with your fingers; try not to break up the strips of potato too much.
  6. Divide mixture into 8 portions, shape each portion into a compact cake of approx 1/2 inch in thickness, pressing well together.
  7. Coat the cakes lightly with flour, shaking off excess.
  8. Heat oil in skillet, and fry salmon cakes for 3-5 minutes each side (until crisp and golden brown).
  9. Drain on paper towels to remove excess grease and serve with sauce of your choice (tartare, mayonnaise, ketchup); althought personally I love them with Thai chilli sauce or sambal.